Roasted Beet & Goat Cheese Salad Serving Size: 4
Prep Time 15 minutes
Cook Time 30 minutes

Nutritional Information

Amount Per Serving
Calories 320
Calories From Fat 190
% Daily Value*
Total Fat 21 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 490 mg
Total Carbhohydrate 26 g
Dietary Fiber 7 g
Sugars 18 g
Protein 10 g
Vitamin A 60 %
Calcium 10 %
Iron 15 %

Roasted Beet & Goat Cheese Salad

Roasted beets are really delicious, but if you're crunched for time you can use jarred beets and skip the roasting step.

Ingredients

  • 1/2 cup Wish-Bone® Balsamic Vinaigrette Dressing, divided
  • 1 lb. beets, peeled and cut to 1-inch chunks*
  • 1 head Boston lettuce, torn
  • 2 cups baby spinach leaves
  • 1 medium grapefruit, peeled and sectioned
  • 4 ounces crumbled goat cheese
  • 1/2 cup finely chopped pecans, toasted

Directions

  1. Preheat oven to 400°. Line jelly-roll pan with aluminum foil. Combine 2 tablespoons Wish-Bone® Balsamic Vinaigrette Dressing with beets. Roast 30 minutes or until beets are tender.
  2. Arrange lettuce and spinach on serving platter. Top with grapefruit, warm beets, goat cheese and pecans. Just before serving, drizzle with remaining Dressing. Garnish, if desired, with 1/2 cup pomegranate seeds.

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